Preheat oven to 350°F.

Melt 1 tablespoon of butter in a small microwave-safe bowl (about 30 seconds on HIGH).

In a medium bowl, whisk together flour, sugar, and salt.

In a separate bowl, whisk together milk, egg yolks, and vanilla.

Pour the milk mixture into the flour mixture and whisk until combined.

Gently fold in the melted butter.

In a separate bowl, beat egg whites with an electric mixer until stiff peaks form (1 1/2 to 2 minutes).

Fold the egg whites into the batter in 2 batches until just combined.

Melt 2 tablespoons of butter in a large, nonstick ovenproof skillet over medium heat.

Pour the pancake batter into the skillet and cook until golden on the bottom (about 4 minutes).

Sprinkle with chocolate chips.

Transfer the skillet to the preheated oven and bake until set (about 7 minutes).

Flip the pancake and bake until golden (2 to 3 more minutes).

Turn the pancake out onto a cutting board and break into bite-size pieces.

Return the skillet to medium-high heat.

Add the remaining 2 tablespoons of butter and cook until melted and beginning to brown (about 1 minute).

Add the pancake pieces and sprinkle evenly with powdered sugar.

Cook, stirring gently and often, until browned and lightly crisp (2 to 3 minutes).

Sprinkle with almonds and top with raspberries.

Dust with powdered sugar and serve immediately with raspberry jam.